Mango Curry Recipe
Try this Indian mango curry for a delicious and creamy side. It's easy to make and comes together under 30 mins. It's best served with brown or white rice or can be eaten on its own.
© Swasthi's Recipes
Servings: 3
Ingredients
- 1½ tablespoon coconut oil (15 ml)
- 2 green chilies slit (adjust to taste)
- 1 tablespoon grated ginger (1 inch peeled)
- ½ tablespoon garlic (pressed or grated, 3 large cloves)
- ⅛ to ¼ teaspoon Kashmiri red chili powder or chili flakes (more for high heat)
- ½ to ¾ teaspoon turmeric (start with lesser & adjust to color preference)
- 1 teaspoon sea salt (more to adjust)
- ½ to 1 tablespoons jaggery (coconut sugar or organic cane sugar)
- ½ teaspoon cumin powder
- 1½ teaspoon coriander powder (may replace with curry powder)
- 2 large ripe mangoes diced to 3 inch pieces (600 to 800 grams)
- ½ cup water
- 270 ml (9 oz) coconut milk (or sub with ¾ cup grated coconut + ¾ cup water)
- ½ cup Greek yogurt
To Temper
- 1½ tablespoon coconut oil (15 ml)
- ½ teaspoon black mustard seeds
- 3 dried red chilies
- 1 sprig curry leaves
- ¼ cup shallots or small red onion sliced (optional)
- ⅛ teaspoon methi powder (ground fenugreek optional)
Instructions
How to make Mango Curry
- Blend ½ cup diced mangoes (use the sides of cut mango) and coconut milk to a smooth puree. (If using grated raw coconut, blend with ¾ cup water & mango)
- Heat coconut oil and add green chilies, ginger and garlic. Saute for a minute until the ingredients turn aromatic.
- Stir in the cumin, coriander powder, red chili powder and turmeric. Add the remaining mangoes and pour water. Cook covered on a medium high heat for 2 to 3 mins.
- Pour the mango coconut milk & bring to a gentle simmer. Cook for 2 to 3 mins and jaggery and salt. Mix and turn off the heat.
- Add yogurt to a bowl and whisk well until really smooth. Add 2 to 3 tablespoons of the mango curry and mix well. Add the tempered yogurt back to the pot in 2 to 3 batches. Taste test to adjust salt and sweetness. It should ideally be slightly sweet, tangy and spicy.
Temper the curry
- Heat oil in a small pan and add mustard seeds, red chilies, curry leaves and sliced shallots. Saute until aromatic and the onions are golden to light brown. Turn off and add ground fenugreek if using
- Pour over the mango curry and cover with a lid to infuse the flavors. Serve with brown or white rice.
Nutrition
Calories: 459kcal | Carbohydrates: 40g | Protein: 8g | Fat: 34g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 922mg | Potassium: 719mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1969IU | Vitamin C: 129mg | Calcium: 96mg | Iron: 4mg
